Taking stock

Sausage & Red Wine Risotto - Serves 4

1 tbsp olive oil

1 pack (6) premium pork sausages, cut into 2.5cm/1in pieces

1 medium onion, chopped

1 garlic clove, crushed

2 sprigs fresh rosemary

300g/10oz risotto rice

150ml/0.25pt red wine

950ml/1pt 12floz concentrated vegetable stock

1 large red pepper, deseeded and chopped

1 large yellow pepper, deseeded and chopped

100g/4oz fresh or thawed frozen broad beans

2-3 tbsp fresh flat-leaf parsley, chopped

2 tbsp grated Parmesan cheese (optional)

Heat the oil in a large pan and brown the sausage pieces for 2 - 3 minutes. Add the onion and garlic and cook for a further 5 minutes or until the onion is softened.

Stir in the rosemary and rice. Add the wine and cook, stirring until all the wine has been absorbed.

Pour in half the stock and leave to cook for 10 minutes, stirring occasionally. Add the remaining stock with the chopped peppers and broad beans. Continue to cook for a further 10 minutes or until the rice is cooked.

Leave to rest for 5 minutes. Serve sprinkled with the chopped parsley and Parmesan cheese, if using, and a crisp green salad.

Easy Turkey Bake

550g/ lb 4oz potatoes, peeled

350g/12oz cooked turkey breast

1 large red pepper, deseeded and chopped

1 tbsp olive oil

225g/8oz leeks, trimmed, sliced and thoroughly washed

175g/6oz closed cup mushrooms, wiped and cut in half

450ml/0.75pt chicken or vegetable stock

2 tbsp cornflour

225g/8oz cherry tomatoes, halved

25g/1oz grated mature Cheddar cheese, grated

Preheat oven to 190C/ 375F/Gas Mark 5. Cut the potatoes into 5mm slices and boil for 8 minutes. Drain and reserve. Cut the turkey and red pepper into small pieces and reserve Heat the oil in a frying pan and sauté the leeks, pepper and mushrooms for 5-8 minutes or until softened then stir in the turkey meat. Spoon into a 1.2 litre/2 pint ovenproof gratin dish.

Pour all but 3 tbsp of stock into a saucepan and bring to the boil. Blend the cornflour with the reserved stock to a smooth paste. When the stock comes to the boil, add the cornflour paste and cook stirring until the mixture thickens. Cook for 2 minutes then pour over the turkey and vegetable mixture. Stir lightly. Place the halved cherry tomatoes on top then arrange the potato slices over and sprinkle with the grated cheese.

Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbling. Serve with a crispy green salad.

Salmon Kebabs and Spicy Rice - Serves 4

For the salmon:

300g/10oz boneless salmon fillet

1 tbsp soy sauce

Grated rind and juice 1 large orange

1 tbsp clear honey, warmed

1 small red and yellow pepper, deseeded

1 courgette, trimmed

2 medium onions, peeled

8 fresh bay leaves

For the Spicy Rice:

1 tbsp olive oil

2-3 garlic cloves, peeled and sliced

1-2 red chillies, according to taste, deseeded and chopped

2 leeks, about 200g/7oz in weight, trimmed, sliced and thoroughly washed

300g/10oz basmati rice

750ml/1.25pt vegetable stock

225g/8oz French beans, trimmed and chopped

1 large carrot, peeled and grated

Freshly ground black pepper

6 spring onions, trimmed and chopped

2 tbsp freshly chopped coriander, optional

8 wooden kebab skewers, soaked in cold water for 30 minutes

Discard the skin and fine pin bones from the salmon, rinse lightly. Cut into bite sized chunks. Place in a shallow dish. Blend the soy sauce with the orange rind, juice and honey and pour over the fish. Cover and leave to marinate for 12 minutes in the refrigerator. Turn the fish over occasionally.

Cut the peppers and courgette into equal sized pieces and the onions into wedges. When ready to cook, drain the salmon, reserving the marinade, and thread with the vegetables and bay leaves onto the soaked kebab skewers.

Line the grill rack with tinfoil and preheat the grill to hot. Place the kebabs on the grill rack. Cook the kebabs for 12-15 minutes, or until cooked. Turn the kebabs over frequently brushing with the remaining marinade.

Meanwhile for the rice dish; heat the oil in a large frying pan, add the garlic, chilli and leeks. Cook stirring for 5 minutes before adding the rice. Continue to cook, stirring for 5 minutes.

Add half the stock, bring to the boil, reduce the heat to a simmer, cover and cook for 10 minutes, stirring frequently. Add the chopped beans together with a little more stock and cook for a further 10 minutes or until the rice is tender. Add more stock if needed. Stir in the carrot, black pepper to taste and then the spring onions. Sprinkle with the coriander and serve with the kebabs.